Even better than the cookies, these Snickerdoodle Blondies are buttery, soft, and with a classic signature tang, these cinnamon-sugar coated blondies may be the best way to eat Snickerdoodles yet.
I thought that it might be time for another recipe resurrection.
Though my photography skills aren’t 100% developed yet (and I suspect 100% is a goal that I’ll never actually attain), looking back on some of the photography of my older recipes makes me cringe. This Snickerdoodle Blondie recipe was one that was crafted over a year ago; a fantastic, easy recipe that perfectly replicates the taste and texture of Snickerdoodle cookies without all of the usually required dough-chilling and rolling.
Despite its incredible, true-to-cookie flavor, I’ve mostly left this recipe out of the spotlight and off of Pinterest. It doesn’t get anywhere near the attention it deserves because I’ve been fairly embarrassed by the quality of the original photography. Blurry, poorly styled and poorly focused, the original photos didn’t look nearly as appetizing as they should, and I felt that I owed a recipe this good a chance to really shine.
So, here they are presented to you again, after over a year. Hopefully, now the photographs better reflect their melt-in-your-mouth, soft, buttery crumb, the richness of the cinnamon-sugar sand, the overall pure delectability of the flavors.
A slight sprinkling of cream of tartar provides the signature Snickerdoodle tang, and a splash of milk gives these bars a cookie-like crumb.
Easy-to-make (prep time is 15 minutes or less), soft, buttery, and simply delicious, these Snickerdoodles are addictive, almost impossible to stop eating.
While my photography still has a long way to go, I feel a little bit better about sharing this recipe with the world than I did previously. (And, since I’ve mentioned it so much in this post, if you want to have a look at the original photographs for this recipe you can go here.)
Snickerdoodle Blondies
Ingredients
- 1 cup butter melted (227g)
- 2 cups granulated sugar 400 g
- 2 Tablespoon milk (30ml)
- 2 large eggs
- 2 3/4 cups all-purpose flour (345g)
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Topping
- 2 Tablespoon sugar
- 1 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F.
- Grease and flour (or line with parchment paper) a 13x9 pan, and set aside.
- In a large bowl, combine melted butter, sugar, and milk.
- Add in eggs, stir until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar and salt.
- Stir into the butter mixture until combined.
- Pour batter into prepared 13x9 pan.
- In a small bowl, combine 2 Tablespoons sugar and 1½ teaspoons cinnamon. Sprinkle over the batter in the pan.
- Bake on 350F for 25-28 minutes.
Nutrition
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Paul Randall says
September 18, 2019 at 4:43 pmMy son lives snickerdoodle cookies. I made these blondies and “forget about it!” I have to make these all the time.
Sam says
September 18, 2019 at 5:05 pmI am so glad everyone enjoyed the snickerdoodle blondies. I like them over the cookies just because they are so much easier! 🙂
julie says
August 18, 2019 at 7:19 amHave you ever frozen these?
Sam says
August 18, 2019 at 10:01 amHi Julie! I have not tried freezing them, but I don’t think you would have any issues doing so. 🙂
Yvonne says
August 11, 2019 at 6:15 pmThese are amazing!! I didn’t measure the butter, I just used 2 sticks melted as the video shows. My family has voted these our new camping treats instead of our usual “extra thick and fudgy” brownies! I love them as well because they are super easy to make, in fact I’ve memorized the recipe already and I’ve only made them twice. Lol.
Sam says
August 11, 2019 at 7:08 pmThank you so much, Yvonne! I am so glad you have enjoyed the snickerdoodle blondies so much! I hope you continue to enjoy them. 🙂
Beth says
August 11, 2019 at 12:35 amI made snickerdoodle bondies. Put them in a 9×13-in glass dish. Baked 8 minutes longer than the time said. and they still came up really in the center. Could that be because they were in a glass dish? Other than that they’re super my husband absolutely loves them
Sam says
August 11, 2019 at 11:00 amHi Beth! Yes, I’ve found that dessert bars take longer in glass dishes so I think that is most likely the issue. Probably just needs a few more minutes next time. So glad to hear they were a success otherwise, though!
Mary Jo says
August 4, 2019 at 10:50 amAbsolutely delicious! We LOVE snickerdoodles and this was so much easier to make! Thanks for the great recipe!
Sam says
August 4, 2019 at 9:15 pmI am so glad you enjoyed the snickerdoodle blondies so much, Mary Jo! These are great for when you want a snickerdoodle but don’t really want to make cookies. 🙂
Amy says
July 30, 2019 at 8:17 amHi, wondering if you forgot the vanilla? I added 1 tsp. . They are delicious, moist and so easy to make!
Sam says
July 30, 2019 at 8:32 amNope, but there’s nothing wrong with adding it. Glad you enjoyed, Amy! 🙂
Sam says
July 30, 2019 at 8:38 amHi Amy! You don’t need any vanilla here. 🙂
Tim says
August 8, 2019 at 12:52 amMine came out almost completely uncooked after the 28 minutes. Any idea what I might have done wrong? I followed the recipe exactly. Is there an easy method to tell when they are done outside of the time since that didnt seem to work for me?
Sam says
August 10, 2019 at 9:33 pmThat’s very strange, was your oven completely preheated before you put the blondies in the oven?
Peggy Burse says
July 3, 2019 at 4:46 pmMade as directed. The best and easiest ever!
Sam says
July 3, 2019 at 6:25 pmSo glad you enjoyed, Peggy! 🙂
Lesa says
June 30, 2019 at 3:33 pmIf you use parchment paper in the glass 9×13 baking pan then you don’t have to grease or flour the pan????
Sam says
June 30, 2019 at 9:09 pmHi Lesa! You should do one or the other. Doing both is just extra work. 🙂
Candi says
June 15, 2019 at 5:02 pmThese are delicious. I made them yesterday and my family devoured them.
Sam says
June 15, 2019 at 8:26 pmI am so glad everyone enjoyed the snickerdoodle blondies, Candi! 🙂